Peel the unripe mango & shred it finely with a grater or food processor. Blend together the garlic & green chilies with a little water until a coarse paste is formed. Add the mango & blend gently. Mix in the rest of the ingredients, except the peanuts & adjust the flavour to taste. Place in a serving dish & sprinkle with the peanuts.

Use as a dip for raw cucumbers, carrots, green beans & mushrooms. Or, use it to top lightly boiled vegetables.

Adapted from Puangkram C. Schmitz & Michael J. Worman, "Practical Thai Cooking"